PEANUT BLOSSUMS

1/2 c. shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 c. all-purpose flour (don’t sift)
1 tsp. baking soda
1/2 tsp. salt
9 oz. pkg. Hershey’s Kisses (48)

Cream shortening and peanut butter. Add sugar and brown sugar. Add egg, milk, and vanilla; beat well. Combine flour, soda, and salt. Gradually add to creamed mixture; blend thoroughly. Shape dough into 1 inch ball; roll in really sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Place Hershey’s Kiss on cookies very quick; press down on cookies until cracks around edge. Bakes about 4 dozen.

**and you cannot just press a kiss on a reg. peanut butter cookie recipe..it doesn’t work. These are thicker and different.**

yep…Mamamia is right…here is a deversion of that using butter instead

Peanut Butter Blossoms (Cookie Exchange Quantity)

1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey®’s Kisses® milk chocolates

1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

I have a family member who makes this cookie every Christmas and she calls them peanut butter kisses.